Vegan Spinach Artichoke Dip
Ingredients
The dip
-
5
ounces
fresh spinach
-
1
14-ounce can
artichoke hearts, drained and chopped
-
2
tablespoons
chopped fresh chives
-
1¼
cups
raw cashews
-
½
cup
water
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
fresh lemon juice
-
1
tablespoon
nutritional yeast
-
1
clove
garlic
-
1
teaspoon
sea salt
-
½
teaspoon
Dijon mustard
-
½
teaspoon
onion powder
For serving
-
to taste
toasted baguette
Instructions
- Preheat the oven to 400°F.
- Blanch the spinach in salted boiling water, then transfer to ice water, drain, and chop.
- In a bowl, combine the spinach, artichokes, and chives, reserving some chives for garnish.
- Blend the cashews, water, olive oil, lemon juice, nutritional yeast, garlic, salt, mustard, and onion powder until smooth.
- Pour the cashew mixture over the spinach and artichokes and stir to combine.
- Spread the dip in an 8-inch cast iron skillet and bake for 8 to 10 minutes until warmed through.
- Garnish with reserved chives and serve with toasted baguette.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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